Baked Fish Tacos

Once upon a time, I relocated to Los Angeles. Apart from the gorgeous weather you get practically everyday, or the Trader Joe’s conveniently located right across my mom’s, the sprawling Mexican food scene drew me (for history buffs, the land was once owned by Mexico). It was an easy decision, nothing that needed justification or rationale. I enjoyed the city, the people and the sustenance. That’s why I have a big place in my heart and tummy reserved solely for tacos, that delightful tortilla folded over and filled with just about anything from eggs for breakfast to meats cooked in all sorts of ways. For this traditional dish, I chose fish tacos, the best kind if you haven’t heard yet.

The flaky fish was popped in the oven to get that outer crunch without much of the oil on it while I worked on the other fixings. The elements include the sweet and spicy fresh tomato-mango salsa which will give it flavor and texture. A bed of unadulterated shredded cabbage that sits on the bottom, letting everything else shine through while giving a bit more crunch, absorbing the sauce and extra moisture in the pack. The creamy green sauce (sour cream and avocado spiked with lime) will take all the credit as it just makes everything come together, like Speedy Gonzales and his band of bandits. Charred flour tortillas (sorry corn tortillas, it’s a just a matter of preference) used as the medium to get to your mouth gladly carrying you through. Before you finish the first line to the song, La Cucuracha, bring out the margaritas or tequila shots and let’s get the ball rolling! It’s not a fancy meal but it’s delicious and fun to put together like how Angelenos do their thing, relaxed, refreshed and invigorating!

Cut the fish fillet evenly into 8-10 strips. Season both sides with a good amount of salt, pepper, garlic powder and cayenne pepper. Prepare the flour, egg and panko in separate bowls. Dredge each piece in flour and shake off excess, dip it in egg then coat with panko bread crumbs. Set aside in the fridge. Work on the rest of the fixings. When oven is ready, place the fish on a greased baking sheet. With a baking/cooking spray, spray all over the top of the fish. Pop the fish in the oven for 15-20 minutes placed at the upper most rack of the oven.

In a food processor, combine sour cream, avocado, garlic, extra virgin olive oil, honey, cilantro and jalapeño (start with a small piece to control the heat according to your taste). Add salt and pepper. Refrigerate.

Shred cabbage and set aside. Prepare cilantro and lime wedges for garnish.

When everything is about ready, place the tortilla on the stove top quickly on both sides in low heat until nicely charred. This maybe done ahead, wrapped in foil, kept or heated up in the oven just before serving.

To assemble:

Spread some creamy dressing on the tortilla, put some cabbage and tomato-mango salsa and then place the fish, topped off with more dressing. Garnish with cilantro and serve with lime wedges.

Season both sides with a good amount of salt, pepper, garlic powder and cayenne pepper.

Prepare the flour, egg and panko in separate bowls.

Dredge each piece in flour and shake off excess, dip it in egg then coat with panko bread crumbs. Set aside in the fridge. Work on the rest of the fixings.

When oven is ready, place the fish on a greased baking sheet.

With a baking/cooking spray, spray all over the top of the fish.

Pop the fish in the oven for 15-20 minutes placed at the upper most rack of the oven.

For the creamy sauce:

In a food processor, combine sour cream, avocado, garlic, extra virgin olive oil, honey, cilantro and jalapeño (start with a small piece to control the heat according to your taste).

Add salt and pepper. Refrigerate.

For the tomato-mango salsa:

Start the salsa by dicing mango and tomatoes.

Mince red onion and jalapeno.

Combine altogether with cilantro and honey.

Add salt and pepper. Set aside in the refrigerator.

For the tortilla and garnish:

Shred cabbage and set aside.

Prepare cilantro and lime wedges for garnish.

When everything is about ready, place the tortilla on the stove top quickly on both sides in low heat until nicely charred. This maybe done ahead, wrapped in foil, kept or heated up in the oven just before serving.

To Assemble:

Spread some creamy dressing on the tortilla, put some cabbage and tomato-mango salsa and then place the fish, topped off with more dressing. Garnish with cilantro and serve with lime wedges.